Both Border Grill Restaurants in Las Vegas – Mandalay Bay and The Forum Shops – Offer Unique
Veggie Veracruzano Ceviche Available Exclusively for National Ceviche Day 
The Ceviche Station at Border Grill Forum Shops, where guests can watch chefs create fresh and sustainable dishes up-close, including Border Grill’s usual ceviche offerings as well as the new Veggie Veracruzano Ceviche.
In honor of National Ceviche Day on June 28, Border Grill – helmed by celebrity chefs Mary Sue Milliken and Susan Feniger – is celebrating with a twist on the idea of traditional ceviche.
“One of the best things about ceviche is its versatility,” said Feniger. “The ingredients, flavors and textures can all change drastically, but every time you order it you’re guaranteed to get a taste bud explosion. At Border Grill, we like to put our own unique spin on ceviche, but we wanted to take it another step further for National Ceviche Day.”
Usually, this popular Latin American dish is made with seafood and cured in citrus juices. But on June 28, both Border Grill Mandalay Bay and Border Grill Forum Shops will expand their ceviche offerings with Milliken and Feniger’s newest creation: Vegetable Veracruzano Ceviche.
“It took a bit of concocting, but we’re proud to say this is one of our favorite ceviche offerings yet,” said Milliken. “The Vegetable Veracruzano Ceviche is going to pack all of the flavor-punch that traditional ceviche enthusiasts have come to expect from us, but we’re also opening up the world of ceviche to people with more specific dietary needs. If you’re vegan or gluten-free, you’re going to love this just as much as anyone else.”
In addition to the Veggie Veracruzano Ceviche, guests can celebrate National Ceviche Day by tasting Border Grill’s beloved sustainable signature ceviche creations including:
Both Restaurants:

  • Peruvian Ceviche with Mahi Mahi, Lime, Ginger, Aji Amarillo Chile, Picked Onions and Plantain Chips
  • Baja Ceviche with Mexican White Shrimp, Catch of the Day, Tomato, Jalapeño Aioli and Corn Tostada
Forum Shops Only:

  • Caribbean Carpaccio with Catch of the Day, Coconut Chile Broth, Celery Leaf, Shaved Red Onion and Shoestring Yams
Mandalay Bay Only:

  • Crab and Grapefruit with Avocado, Pink Peppercorn, Grapefruit Aguachile, Popcorn Shoots and Serrano
Baja Ceviche (left) and Peruvian Ceviche (right).
Serves 4 – 6

  • 4 ounces snap peas, quickly blanched then cut 1/4 inch on bias
  • 4 ounces jicama, 1/4-inch dice
  • 4 ounces avocado, 1/4-inch dice
  • 4 ounces cucumber, 1/4-inch dice
  • 4 ounces fava beans, blanched and peeled
  • 1 small red onion, small diced
  • 2 medium tomatoes, cored, seeded and diced
  • 1/2 cup small delicious green olives (such as Arbequina)
  • 1 1/2 jalapeño chiles, stemmed, seeded and finely chopped
  • 3 tablespoons freshly squeezed lime juice
  • 1/2 cup tomato juice
  • 1/4 cup olive oil
  • 1 bunch oregano, leaves only, chopped
  • 3 bay leaves
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 to 6 lettuce leaves for serving (optional)
  • Fried tortilla chips, for garnish

  • Combine all vegetables, juices, olive oil, herbs, salt and pepper in a mixing bowl, toss well and chill at least an hour or as long as overnight. Remove the bay leaves. Serve cold in chilled glasses or on lettuce-lined plates, with crispy fried tortilla chips as garnish.
Recipe copyright © 2016, Mary Sue Milliken and Susan Feniger, www.bordergrill.com
About Border Grill
Mary Sue Milliken and Susan Feniger are co-chef/owners of the popular, critically acclaimed Border Grill restaurants & Truck, serving modern Mexican food in Las Vegas inside The Forum Shops at Caesars and Mandalay Bay, Santa Monica, Downtown Los Angeles, and Los Angeles International Airport in Terminal 4 and Tom Bradley International Terminal. The Border Grill Truck can be found on the streets of Southern California and beyond cooking gourmet tacos, quesadillas, ceviche, and more.  Mary Sue and Susan, Bravo’s “Top Chef Masters” and Food Network’s “Too Hot Tamales,” are preeminent ambassadors of authentic Mexican cuisine, setting the standard for gourmet Mexican fare and authoring five cookbooks, including Cooking with Too Hot Tamales and Mesa Mexicana.  Active members of the community, Mary Sue and Susan play leading roles in Share Our Strength and the Scleroderma Research Foundation.  In addition, they are passionate about the environment and lead the culinary industry with their eco-friendly policies.  For more information, visit www.bordergrill.com.